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PENGARUH FORTIFIKASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKTERISTIK MINUMAN SARI BUAH NANAS (ANANAS COMOSUS L.) BENGKUANG (PACHYRHIZUS EROSUS)

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This study aimed to determine the effect of eggshells nanocalcium fortification on characteristics of pineapple-jicama juice. This study used a factorial completely randomized design (CRD) with two treatment factors. The first treatment (factor A) was pineapple-jicama juice concentration which consisted of three treatment levels (100%:0%, 75%:25%, 50%:50%), the second treatment (factor B) was the type of eggshell which consisted of two treatment levels (chicken eggshell and duck eggshell). Each experiment was repeated three times. Observed parameters in this study were physical parameters (color, viscosity, and stability), and chemical parameters (vitamin C, pH and calcium) of Pineapple-Jicama juice. The results showed that the pineapple-jicama juice concentration treatment significantly affected the levels of lightness (L*), redness (a*), yellowness (b*), viscosity, vitamin C, and pH value of the Pineapple-Jicama juice. The type of eggshell treatment significantly affected the levels of pH value of the Pineapple-Jicama juice. The best treatment of pineapple-jicama juice with nanocalcium fortification based on viscosity, vitamin C, and pH was found in A1B1 (100% pineapple : 0% jicama juice concentration with fortification of chicken eggshell nanocalcium powder) with a viscosity of 40.57 mPa.s, vitamin C of 176.49 mg/100g, and pH value of 4.08. The results of the analysis of calcium content in the best treatment, A1B1 (100% pineapple: 0% jicama fortified with chicken nanocalcium) was 589.48 (ppm).

Availability
Inventory Code Barcode Call Number Location Status
2307005806T129028T1290282023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1290282023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 61 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.807
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan dari buah-buahan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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